Vegetarian Chili

I was looking for a vegetarian chili since my husband has decided to stop eating meat.  I wondered if I should just do my regular chili recipe, which I love, and leave out the meat, or just explore.  So, I decided to google.  What did we do before google?  Anyway, I adapted this lovely recipe from The Picky Eater.  I loved the name of that blog.  It describes me!  Well, I've branched out a lot over the years, but I do still have things I'm particular about.  :-)  For the beans in this recipe, I usually use dried, and prepare them in my pressure cooker, for more info on that, look here.  You can certainly use canned beans as well.  If you go that route, rinse and drain them. And, feel free to use whatever your favorite beans are, I just happen to like a variety.  :-)


1 cup dried Kidney beans
1 cup dried Black beans
1 cup dried Cranberry beans
1 cup frozen corn
1 red bell pepper, diced
1 orange bell pepper, diced
1 jalepeno finely chopped
1 sweet onion, diced
2 15oz cans diced tomatoes
1 cup vegetable broth
5 garlic cloves, crushed in a garlic press
1 heaping tbsp chili powder
1 tsp cumin
1 tsp coriander
1 tsp Ghirardelli cocoa powder (unsweetened)
1/2 tsp garlic powder
1/2 tsp salt
1 tsp smoked paprika
Black pepper to taste

If using dried beans, prepare them according to directions so they are ready before you begin.

Chop the garlic, onion, and bell peppers and jalapeno. Saute lightly over medium high heat in 1-2 tsp olive oil.

Once the veggies have sauteed for about 5 minutes, add everything else into the pot (tomatoes, beans, spices, etc.). Bring to a boil. Reduce heat and simmer for 30 min or longer as needed.

You can also do this in the slow cooker.  If you do, I would recommend still sauteing the onions and peppers.  But you don't have to, I just like the flavor better.  My whole family LOVED this recipe!  Let me know what you think!

Notice the corn muffins in the background?  Those were yummy too!  There's nothing like a hot corn muffin to go with your chili!